Oatmeal Toffee Cookies

Oatmeal Toffee Cookies – the toffee in these cookies gives them a great flavor and texture. They are irresistible!

Oatmeal Toffee Cookies - crisp on the outside, chewy in the middle, these oatmeal cookies are unbeatable!

I got this oatmeal cookie recipe few years ago at a Christmas cookie exchange. Out of twelve cookie recipes, these oatmeal cookies were one of my favorites that night. I adore toffee, so I knew I would like these cookies as soon as I heard what was in them.

Oatmeal cookies loaded with toffee bits. A crispy, chewy oatmeal cookie recipe that everyone loves!

I usually like my cookies thick and puffy, but these are an exception. They might look flat, but I assure you that they are tall on flavor. They are buttery with crisp edges and chewy middles. The toffee pieces kind of melt in to the cookie and it is oh so tasty! If you like toffee as much as I do, you have got to try these cookies!

This recipe for Oatmeal Toffee Cookies is the best ever! Make a double batch, they freeze well!

Oatmeal Toffee Cookies

1 cup soft butter or margarine
2 cups brown sugar
2 eggs
2 tsp vanilla
1 3/4 cups flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
3 cups oats
1 pkg Heath Bits O’Brickle Toffee Bits (about 1 1/2 cups)
1 cup coconut (optional)

Cream butter and sugar in a large mixing bowl; beat in eggs and vanilla. Stir in dry ingredients, oats, toffee, and coconut. Drop by rounded spoonfuls onto lightly greased cookie sheets. Bake at 350° for about 8 minutes. Let sit on cookie sheets for 3-4 minutes before removing to cooling racks.

-Makes about 4 dozen

Notes:
-Make sure you let the cookies sit on the cookie sheets for a few minutes or they will fall apart when you transfer them to the cooling rack.
-I have always added the coconut, I think it adds to the texture and flavor of these cookies.

If you love toffee, this Oatmeal Toffee Cookie recipe is for you! They are crisp on the outside, chewy on the inside. A perfect oatmeal cookie!

More yummy oatmeal cookie recipes:

Monster Cookies (gluten free)
gluten free chocolate chip cookie recipes

Oatmeal Peanut Butter Chocolate Chip Cookies
Peanut Butter Oatmeal Cookies -every bite of these cookies is packed with yumminess!

White Chocolate Peanut Butter Oatmeal Cookies
Oatmeal Peanut Butter Cookies with White Chips

 

Printable Recipe

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Comments

  1. I just made these cookies as part of our Christmas batch. They are a hit with the family. They probably won’t last the week until Christmas. I omitted the coconut because of family preferences. I was thinking about trying them with coconut next time, and I was wondering what kind of coconut you use. Sweetened or un-sweetened? Since the cookies are perfectly sweet without it, I am concerned that sweetened coconut might overdo the sweetness.

  2. the recipe looks great, I have tried different oatmeal, 1 minute, steel cut, with really bad results. What kind of oats do you use,?

    thanks for the blog

    • I usually use old fashioned (regular) oats for my oatmeal cookies because I like the texture. But quick oats should work fine too. I’ve never tried steel cut oats, but I don’t recommend instant oats. Good luck!

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